Post by SeaDragon on Jan 7, 2018 14:17:02 GMT 10
Soon Kueh 笋粿
Recipe from Kitchen Notes on Fenying's radio program, Friday, March 23, 2007
Ingredients:
Filling:
4 cloves of garlic (chopped)
4 shallots (chopped)
50g dried prawns 虾米 (soaked and diced)
4 mushrooms 香菇 (soaked and shredded)
500g yambean 沙葛 / jicama (peeled and shredded)
Seasoning: (mixed)
½ tsp black soya sauce
1 tbsp oyster sauce
½ cube chicken stock
½ tsp ground pepper
250g (1 cup) water
Skin:
Ingredients A:
200g water
½ tsp salt
2 tbsp fried shallots & garlic oil 葱蒜油
Ingredients B: (sieved together)
100g rice flour 粘米粉
75g tapioca flour 薯粉
* ½ cup fried shallots & garlic oil *
Method:
Filling:
1. Heat up oil, sauté chopped garlic, shallot and dried prawns till golden brown (use medium heat).
2. Add in mushrooms and stir-fry till fragrant.
3. Add shredded yambean, fry and mixed well.
4. Add in mixed seasoning, mixed well, covered and simmer over low fire till water is fully absorbed and yambean is tender.
5. Adjust seasoning if necessary. Dish up and let cool.
Skin:
1. Put Ingredients B into mixing bowl
2. Bring Ingredients A to a boil.
3. Pour A into B and mix quickly with a pair of chopsticks, or wooden spoon. Cover and stand for 10 mins.
4. Turn mixture out from mixing bowl, knead into a soft and pliable dough. Divide into 10 equal portions.
5. Roll skin into thin sheet and cut into rounds. Wrap up filling and seal the side to form a semi-circle.
6. Place on greased tray and steam for 15 mins over high fire. Remove and brush with fried shallots & garlic oil.